Zapisz A vibrant, crowd-pleasing board featuring classic pierogi alongside an array of cured meats, cheeses, pickles, and fresh accompaniments—perfect for gatherings and festive occasions.
I created this board for a family get-together last winter, and it quickly became the highlight of the evening. Everyone enjoyed customizing their bites, mixing pierogi with their favorite cheeses and meats.
Ingredients
- Pierogi: 24 frozen or homemade pierogi (potato & cheese, sauerkraut, or your choice); 2 tbsp butter; 1 small onion, thinly sliced
- Meats: 120 g (4 oz) Polish kielbasa, sliced; 120 g (4 oz) prosciutto; 100 g (3.5 oz) soppressata or other cured sausage
- Cheeses: 120 g (4 oz) sharp cheddar, cubed; 120 g (4 oz) smoked gouda, sliced; 100 g (3.5 oz) creamy brie, cut into wedges
- Pickles & Vegetables: 1 cup dill pickles, sliced; 1 cup pickled beets or onions; 1 cup cherry tomatoes, halved; 1/2 cup radishes, thinly sliced; 1/2 cup cornichons
- Accompaniments: 1/2 cup sour cream; 1/4 cup horseradish sauce; 1/4 cup grainy mustard; 1/4 cup chives, chopped; Fresh dill, for garnish; Crackers and/or hearty rye bread slices
Instructions
- Cook the pierogi:
- Bring a large pot of salted water to a boil. Add pierogi and cook for 3–5 minutes, until they float. Drain well.
- Pan-fry the pierogi:
- In a large skillet, melt butter over medium heat. Add sliced onion and sauté until softened and golden, about 6–8 minutes. Add drained pierogi to the skillet and pan-fry until lightly crisped and golden, 3–4 minutes per side. Set aside.
- Arrange cured meats:
- Arrange the cured meats in small piles or fan them out on a large serving board or platter.
- Add cheeses:
- Add the cheeses, grouping them separately for easy picking.
- Place pierogi on board:
- Place the warm pierogi with onions onto the board, garnishing with chopped chives and fresh dill.
- Set up dips:
- Fill small bowls with sour cream, horseradish sauce, and mustard; place them among the other items.
- Add pickles and veggies:
- Add pickles, vegetables, and accompaniments in clusters around the board.
- Tuck in bread and serve:
- Tuck in crackers or bread slices, and fill any gaps with extra herbs or colorful vegetables. Serve immediately.
Zapisz This board always reminds me of holidays with my aunts, where every table overflowed with delicious snacks and laughter. Kids especially love picking their own favorites to add to their plate.
Required Tools
Large pot, skillet, slotted spoon, large serving board or platter, small bowls for dips and sauces, knives for slicing meats and cheeses
Allergen Information
Contains: Wheat (pierogi, bread, crackers), Milk (pierogi, cheeses, sour cream, butter). Some cured meats may contain mustard or other allergens, so check labels if sensitive. For gluten-free, use gluten-free pierogi and bread alternatives.
Nutritional Information
Calories: 420. Total Fat: 26 g. Carbohydrates: 32 g. Protein: 16 g. All values are estimates per serving.
Zapisz This festive board brings people together and adds excitement to any menu. It's a delicious way to try new flavors while celebrating together.
Najczęściej zadawane pytania dotyczące przepisów
- → How can I add more variety to my board?
You can use assorted pierogi fillings, mix different cured meats and cheeses, or add seasonal vegetables and pickles.
- → What sauces pair best with the board?
Sour cream, horseradish sauce, and grainy mustard complement pierogi and meats. Offer all three in small bowls for guests.
- → Can I make the board gluten-free?
Use gluten-free pierogi and bread alternatives, and double-check labels for any allergens in cured meats or sauces.
- → What drinks go well with this platter?
Pair with chilled vodka, light lager, or crisp white wine to complement the Eastern European flavors and rich cheeses.
- → How should I arrange the items for serving?
Group meats, cheeses, pierogi, and vegetables in clusters for easy picking. Fill gaps with herbs, and place sauces in small bowls.
- → Can I prepare the platter ahead of time?
Prep ingredients in advance and pan-fry pierogi just before serving to keep them warm and crisp. Assemble shortly before guests arrive.